Warm, buttery, and filled with tender cinnamon apples beneath a golden oat crumble, this comforting apple crisp was made for gathering around the table.
Ingredients
Apple Filling
- 8 large Honeycrisp or Granny Smith apples, peeled and sliced
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- Pinch of salt
Crisp Topping
- 1 1/2 cups old-fashioned oats
- 1 cup flour
- 1 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 12 tablespoons cold unsalted butter, cubed
Optional for Serving
- Vanilla ice cream
- Caramel sauce
Instructions
Prepare the Dutch Oven
Preheat oven to 350°F.
Lightly butter the inside of a 5-quart or 7-quart Simmer Down Cookware Dutch oven.
Make the Apple Filling
In a large bowl, combine the sliced apples, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, vanilla, flour, and salt.
Mix gently until the apples are evenly coated, then transfer the mixture into the Dutch oven.
Make the Crisp Topping
In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
Add the cold butter and work it into the mixture with your fingers or a pastry cutter until large buttery crumbles form.
Sprinkle the topping evenly over the apples.
Bake
Place the lid slightly ajar or leave uncovered for a crispier topping.
Bake for 50–60 minutes, until the apples are bubbling and tender and the topping is deep golden brown.
If the topping browns too quickly, loosely place the Dutch oven lid on top during the final 15 minutes of baking.
Finish and Serve
Allow the apple crisp to rest for 10–15 minutes before serving.
Serve warm directly from the Dutch oven with vanilla ice cream and a drizzle of caramel sauce if desired.
Enjoy!